TOPIC: FOOD STUDY
DIRECTION: Choose the correct answer from the lettered options.
1.Which of the following nutrients accounts for about two third of the body weight? A.Vitamins
B.Water
C. Minerals
D.Fats
The correct answer is option [B]
2. The process by which the layers of whole cereals are removed is known as ______. A.milling
B.refined
C. grinding
D.unrefined
The correct answer is option [A]
3. A method of cooking which can be carried out both in the oven and on top of the cooker is _______.
A.stewing
B.baking
C. frying
D.roasting
The correct answer is option [D]
4. Which of the following methods are used for cooking egg?
i. boiling ii. poaching iii. Basting iv. grilling.
A. ii and iii only
B. iii and iv only
C. ii and iv only
D. I and ii only
The correct answer is option [D]
5. Lard is fat obtained from ______.
A. cow
B. pig
C. goat
D. rabbit
The correct answer is option [B]
6. The substance which causes the dark ring between the white and the yolk of a boiled egg is ______.
A. fat in the yolk
B. iron in the yolk
C. carotene in the yolk
D. protein in the white
The correct answer is option [B]
TOPIC: KITCHEN MANAGEMENT
DIRECTION: Choose the correct answer from the lettered options.
1. A good first aid for minor burns in the home is the application of ______.
A. adhesive plaster
B. bandage
C. petroleum jelly
D. embrocation
The correct answer is option [C]
2. A scald is caused by ______.
A. hot and dry object
B. sharp object
C. hot water and dry object
D. hot liquid injuring the skin
The correct answer is option [D]
3. Which of the following is one of the importance of clean hands to food handlers?
A. It attract peoples
B. It promote accuracy and efficiency
C. It stimulate appetites
D. It prevent the contamination of the food
The correct answer is option [D]
4. Kitchen hygiene is practised so that the ______.
A. housewife can maintain a high standard of work
B. kitchen can look attractive
C. housewife can have a clean kitchen
D. health of the family can be ensured
The correct answer is option [D]
5. Food handlers like cooks and stewards should not _______.
A. keep their fingernails long
B. wear low heeled shoes
C. wear coloured aprons
D. wear bright cloths
The correct answer is option [A]
6. The following are causes of accident in the kitchen except _________.
A. slippery floor
B. lighting and ventilation
C. use of wrong equipment
D. disorderliness
The correct answer is option [B]
7. Kitchen material that are not removed frequently from its place or fixed permanently in the kitchen is termed kitchen _______.
A. machine
B. tools
C. utensils
D. equipment
The correct answer is option [D]
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